Ingredients: 
2 Tbsp Ground espresso or plunger coffee 
1 cup Boiling water 
1/2 cup Sweet fortified wine 
 250 g Sponge finger biscuits  
300 ml Thickened cream  
1/4 cup Icing sugar  
2 cups Mascarpone cheese 
2 Tbsp Marsala (or extra sweet, fortified wine)
50 g Dark eating chocolate, grated 
METHOD: -
Combine ground coffee and the boiling water in a coffee plunger, stand 2 minutes before plunging. Combine coffee mixture and sweet fortified wine in a medium heatproof bowl; cool 10 minutes.
Place a third of the biscuits, in a single layer, over the base of a deep 2 litre (8-cup) dish; drizzle with a third of the coffee mixture.
Beat cream and icing sugar in a small bowl until soft peaks form, transfer to large bowl. Combine mascarpone and extra fortified wine or marsala. Fold into cream and icing sugar mix.
Spread a third of the cream mixture over biscuits in dish. Submerge half of the remaining biscuits, one at a time, in coffee mixture, taking care that the biscuits do not become so soggy that they fall apart, place over cream layer. Top biscuit layer with half of the remaining cream mixture. Repeat process with remaining biscuits, coffee mixture and cream mixture, sprinkle with chocolate - 
Cover and refrigerate for 3 hours or overnight. 

A wonderful addition to the Xmas table.